Southwestern Cheesy Stuffed Chicken
1 1/2 cups crushed cheese crackers
2 tablespoons taco seasoning mix
3 chicken breasts
4 ounces Mexican Velveeta, cut into 6 cubes
1/2 stick butter, melted
Preheat oven to 350. Coat six cups in muffin tin with non-stick cooking spray. In shallow bowl, combine cracker crumbs and taco seasoning mix, set aside. Place 1 cube cheese into center of each chicken breast. Roll up tightly from short side of each breast, tucking in sides as you roll. Brush with melted butter. Roll in cracker mixture, holding chicken rolls securely closed and coating on all sides. Place each rolled breast, seam side down, in it's own muffin cup. Bake for 25 to 30 minutes, or until no longer pink. Serve immediately.